Citric Acid is the PH Increaser.
Boil 2 cups of distilled water and then add 0.05 percent to 0.1 percent citric acid powder to the water. Stir until dissolved. Set aside to cool. Add when cooled to homemade skin products such as lotion, lye soap and face cream as a preservative.
Squeeze a citrus fruit such as a lemon or lime over fresh produce to keep it from browning. The citric acid is particularly useful in preventing cut apples or bananas from browning after exposure to air.
Use 1 tsp. citric acid per qt.(4 cups) of water or juice when canning produce to help preserve the final product.
Add 1 tsp. citric acid per qt.(4 cups) of rinse and soak water when sprouting seeds until ready to consume.
*** Notes: A teaspoon of citric acid per quart of liquid is not enough to make a difference as a preservative. If you try to preserve with citric acid, you need to take the pH to 2 or lower.